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How To Make A Perfect Patty Melt With Claire Saffitz | Dessert Person
Join Claire Saffitz as she makes the perfect patty melt! Watch as Claire puts her unique spin on this classic diner favorite, using her carbon steel griddle to create the ultimate patty melt. Follow along for tips and techniques to elevate your sandwich game.

#clairesaffitz #sandwich #hamburger

Patty Melt Ingredients:
Makes 4

SAUER ONIONS:
2 medium yellow onions
2 tablespoons olive oil
TK store-bought sauerkraut, drained
Kosher salt and freshly ground pepper

RUSSIAN DRESSING:
½ cup prepared mayonnaise
¼ cup sweet pickle relish
3 tablespoons ketchup
1 tablespoon fresh lemon juice, plus more to taste
1 tablespoon prepared horseradish
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
Kosher salt

MELTS:
20 oz ground beef (5 oz per serving)
Kosher salt and freshly ground pepper
Neutral oil, for brushing the griddle to cook the patties, if needed
8 slices rye bread (seeded or unseeded)
6 ounces Swiss cheese (such as Emmenthal), grated on large holes of a box grater (1½ oz per serving)
More mayonnaise, for spreading thinly over the bread (about a teaspoon per piece of bread)

Thanks for watching!

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

How to Make Steak Burritos on the Blackstone Griddle

April 18, 2024 by Jass

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Looking for a hearty and delicious meal? Try CJ Frazier’s loaded steak burritos with steak, eggs, tater tots, and a smoky green chile sauce!

Loaded Steak Burritos recipe:

Ingredients
1 lb Shaved Ribeye
5 eggs
Shredded Colby Jack cheese
Thick Cut Bacon (4-5 strips)
2-3 Limes
Cilantro
Frozen Tater Tots (1/2 bag)
Stewed Hatch Green Chile or canned enchilada sauce
Microwave Rice (2 bags)
XL Tortillas

Directions
1. Start by heating a small saucepan with stewed green Chile or enchilada sauce on low heat. Allow it to simmer while you prepare other ingredients.

2. Preheat another zone of your griddle to medium-high heat. Once hot, add a little olive oil and the shaved ribeye. Chop the ribeye into smaller pieces with spatulas, season with kosher salt and coarse black pepper, and sear until you achieve a nice crust.

3. While cooking the beef, cook the bacon until crispy. Set aside on paper towels to drain, reserving the bacon fat on the griddle. Once the steak is done, move it to a cooler zone of the griddle and mix the bacon fat with the beef fat.

4. Spread out the remaining fat on the griddle. Cook the tater tots, cherry tomatoes, and microwave rice in separate piles. Toss the tots occasionally to prevent burning, season the tomatoes with salt and pepper for a soft blistered texture, and add a little water to the rice to steam and soften it. Season the rice with salt, pepper, chopped cilantro, and lime juice. Allow everything to heat through.

5. When the tots are almost done, make space on the griddle to cook the eggs. Season with salt and pepper, scramble, and add shredded cheese to your preference.

6. To assemble the burritos, place a large tortilla on a flat surface. Add steak, eggs, tots, rice, tomatoes, bacon, stewed green Chile or enchilada sauce, and additional cheese. Fold the middle edges toward the center and wrap tightly. For added sealing, sprinkle a pinch of shredded cheese on the last edge before folding, then return the burrito to the griddle, cheese side down, to act as a glue. Toast each side lightly until golden brown.

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